My Best Chicken Marsala

You will find Chicken Marsala recipes all over the internet. Some bread the chicken breasts, some add cream, some use wild mushrooms. For the most part, it’s up to you how far you stray from the basic version of this popular Italian/American dish.

This recipe tries to keep it simple, basic, and “clean”. The breasts are seasoned, then dusted with flour, then browned. It is finished with Marsala wine and a little chicken stock. Serve it over rice or noodles or just as it is with your favorite vegetables.

Don’t overcook the breasts or they will become tough.

Ingredients:

• 2 medium chicken breasts, about 6 ounces each

• Kosher salt and black pepper

• Flour

• Olive oil

• Unsalted butter

• 1 small shallot, diced

• 2 small garlic cloves, diced

• 1 small sprig of fresh thyme or 1 tsp dried thyme

• 1 cup Marsala wine

• 1 1/2 cups low sodium chicken stock

• 10-12 medium white mushrooms, halved

• 1/4 cup of chopped parsley

Directions:

1 – Slice each breast into 2 thin cutlets. Pound them out thinner if needed so they are about 1/2 inch thick.

2 – Pat the breasts dry with a paper towel. Season with salt and pepper.

3 – Heat a medium to large skillet (stainless steel works best) over medium heat and add 1 tbsp olive oil and 2 tbsp butter.

4 – Season the breasts with salt and pepper. Lightly coat the breast cutlets with flour, shaking off any excess. Place in the hot pan and cook for about 1 1/2 minutes on each side until golden brown but not fully cooked. Remove the chicken to a warm plate and keep warm. Note; Cook time depends on the thickness of the breasts. Mine were pounded to 3/8 inch.

5 – Add another 1 tbsp of butter to the skillet then add the mushrooms and the thyme sprig. Sprinkle with a little Kosher salt. Cook, stirring, for about 3-4 minutes.

6 – Add the diced shallots and cook, stirring, for 1 minute. Add the diced garlic and cook another 30 seconds.

7 – Move the skillet away from the heat and add the marsala. Return to the heat and allow it to simmer for about 1 minute. Then add the stock and simmer for another 2-3 minutes. Add 2 tbsp of the chopped parsley.

8 – Add the browned breasts back to the skillet and coat with the sauce. Allow to simmer for another 1-2 minutes until the breasts are fully cooked. Remove the thyme sprig and add 1-2 tbsp butter. Allow the butter to melt into the sauce.

9 – Remove the breasts to warm plates for serving.

10 – Add 1-2 tbsp of butter to the skillet and allow it to melt and emulsify with the sauce. Add 2 tbsp of the the chopped parsley. Taste and reseason if necessary.

11 – Pour the sauce and mushrooms over the cooked chicken breasts, garnish with chopped parsley, and serve immediately.